Hot Creamed Chicken in Puff Pastry Shells

My husband and I celebrated our anniversary this month and I guess I'm waxing sentimental with this dish, but this is what we picked to serve the guests at our wedding reception. We did not actually get to eat the creamed chicken in pastry shells, because we were busy talking with all the guests and dancing and all, but man it looked good! I remember even getting my plate of food from the caterers (creamed chicken in a puff pastry shell, melon slices on a leaf of lettuce, 1 strawberry, and lovely little chocolate truffle in a white paper cup) and setting it down next to my sister with a determination to eat it... I was hungry! Then I started chatting with someone and then someone else and so on. Next I knew they had cleared all the plates to get ready for the cake, which I also didn't eat (well I guess I ate part of the piece that my loving new husband smashed in my face). What is the deal with not eating at your own wedding?? I don't know. But last night we finally got around to eating our creamed chicken in puff pastry! Oh it was good!! My kids loved it, like licking their plates loved it. Maybe they'll have it at their weddings and not eat it too. This is my slightly modified version of the real recipe from the Joseph Smith Memorial Building in Salt Lake City.

Hot Creamed Chicken in Puff Pastry Shells

10 puff pastry shells, baked (recipe below, but if you can find frozen puff pastry shells at your grocery store and bake them that would be the easiest - no such luck at my grocery store)

Creamed Chicken:
3 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, minced
3 tablespoons flour
2 cups chicken stock
1 cup heavy cream
1/2 teaspoon dried thyme
1 teaspoon chicken bouillon granules
3-4 cups cooked and cubed chicken
salt and pepper to taste

In a large saucepan or dutch oven melt butter. Add onion and saute until onion is softened and cooked, but not browned. Add garlic and cook for 30 seconds. Add flour and whisk. Slowly add chicken stock, whisking. Add heavy cream, thyme, and chicken bouillon granules and cook, whisking, until thickened. Add chicken and salt and pepper to taste and cook until heated through. Serve in prebaked puff pastry shells, or over noodles, rice, biscuits, or crescent rolls.

Puff Pastry Shells (made with puff pastry sheets):
1 package puff pastry sheets (to make about 10 small shells)
egg wash (1 egg whisked with about 1 tablespoon water)

Thaw puff pastry according to package directions. On a lightly floured surface roll out 1 pastry sheet to about 1/8" thick. Cut into 10 rounds with a biscuit cutter. Place these 10 rounds onto a parchment lined baking sheet. Lightly flour surface again and roll out other puff pastry sheet. Cut into 10 rounds with the same biscuit cutter and then cut out a small circle in the middle of these rounds with a much smaller round cutter. Take egg wash and brush the bottom of the rounds on the baking sheet. Put the doughnut shaped rounds over the egg washed rounds. Bake in a 400 degree oven for 15-20 minutes or until golden brown. Once you take them out of the oven cut out the little bit of puff pastry left in the middle to make little bowls. Let cool completely and then store in an airtight container until ready to use.